Some recipes you just know are going to become part of your recipe repertoire as soon as you make them- or even, halfway through the cooking process when you first taste a component of the dish as it comes together and say “Woah, that’s really good.” This was one of those recipes. I’ve been looking for a good veggie pot pie recipe for ages. I had been making Bette Hagman’s vegetarian pot pie recipe- but DH wasn’t a fan of the smoke flavoring in it, and I guess I was looking for something more traditional. There’s a Irish pub down our street that we go to sometimes that has this pot pie (or shepherd’s pie, I suppose, to be more exact) that looks absolutely delicious, but is off limits for me for a multitude of reasons… The gluten gets in the way, of course, and then there’s the fact that it is brimming with protein bits that I am so not interested in. Nevertheless, I couldn’t help a twinge every time DH ordered it- I wanted my own veggie pot pie, emphasis on the veggie, sans gluten, of course. So when I stumbled across this recipe in La Dolce Vegan for a Veggie Pot Pie that (for once) did not rely on simple seasonings like soy sauce for the base, but instead was based in hearty, home-cookin veggies with a bit of this and that thrown in for flavor, I had a really good feeling about it and resolved to try it right away. I went for a simple approach with the crust- straight substitutions of gluten-free flours for the gluten. It might not be the flakiest or lightest crust, but it has great flavor and crisped up nicely. However, if you want a more sophisticated crust, you could try Pamela’s Mix based biscuits (see my earlier recipe), Bette Hagman’s drop biscuit crust, Gluten-Free Pantry’s pie crust mix (flakey but you’ll have a lot left over if you make a whole recipe) or your favorite pastry recipe. I liked the recipe I used because it was simple, simple, simple. The filling- why, it’s perfect the way it is, with a lovely balance of flavors and textures. I did modify the veggies a little to suit my palate, adding mushrooms and tofu (totally optional!!!), so feel free to add your own favorite veggies to taste. DH and I both were impressed with this recipe, and DH gobbled up his serving with marked enthusiasm. “yummy!” he said, and I have to agree. It’s too bad we were too late to make it for St. Patrick’s Day, but we were just in time for our weekday dinner… and I see this dish appearing on the menu many times in the future… for holidays… weekdays… and maybe next week. Mmm. It was that good. We served ours with a dollop of sweet potato mash, and it provided a nice, hearty burst of flavor contrast, but it can stand on its own as a one dish meal, anytime. So next time YOU are writhing with jealousy over some lovely pot pie at a restaurant that you can’t have- think of this recipe, and smile. And when you come home- that day or the next, whip up a pot pie of your very own, and see if you don’t have the glutenoids in your house jealous over YOUR pot pie for a change!
Looking for an awesome vegan (Dairy free! Egg Free!) Cookbook? These are the favorites on my shelf.
Awesome Vegan Veggie Pot Pie Recipe
1 cup GF Flour blend
1/2 tsp salt
1/3 cup vegan or lactose free margarine (or organic shortening)
2 tbsp dairy free milk of choice (plain soy, rice, or almond)
Whir the flour and salt together in your food processor, then add the margarine, pulse until it becomes mealy, and then add milk and combine. Remove and shape into a ball and chill for at least an hour.
When ready to assemble, place your ball of dough inside a sturdy, freezer proof gallon sized ziploc bag and roll your dough out inside the bag to fit the dish you’re planning on making your pot pie in. If you like you can refrigerate the rolled out dough (in its bag) for another half an hour or so before using it. If it cracks, steal a piece of dough from the borders and repair it as best you can.
Preheat oven to 400 degrees and grease a nice pie pan or other baking dish that you like. (8*8 or 8*6, whatever you have_
To make your filling: Heat your olive oil over medium heat in a nice, heavy pot and then add your onions, cooking until translucent. Throw in the carrot, pepper and cook a few more minutes. Add your potato, peas, tofu, portobello mushroom bits, lentils, stock, and seasonings (but not flour or milk!!) and bring to a boil, lowering heat and then simmering for 6 minutes or more. You want your lentils to be al dente. At last, sprinkle in your flour and add your milk, letting the dish thicken and stirring as needed.
Pop your filling into your prepared pan and cover with your prepared dough. Don’t sweat it if the dough cracks- it will just look more rustic that way! Cut into the dough attractively so steam can escape and bake for 25 minutes or until lightly browned.
This was sooo good! DH and I should have had this for St. Patrick’s Day. Utterly satisfying, and invigoratingly healthy.